Hearty Mung Bean Salad

Oh my gosh you guys, two words – mung beans – where have they been all my life?

They are delicious! I could not believe the amazing salad that was created yesterday, I need to use that emoticon with the two hearts as eyes because that was exactly how I felt when looking at it…..

I totes love this emoticon.

Anyways, this salad. It is so easy to make all you need is:

Ingredients

Cooked mung beans (soak about 1 cup mung beans overnight or for at least 6-8 hours, and then boil them before using).

**Please be sure to rinse the mung beans well to remove impurities**

Beetroot

Avocado

Chopped onion

Olives

Tomatoe

Smoked salmon (optional)

Salt and pepper to flavour

Dressing

2 tbsp extra virgin olive oil

1 minced clove garlic

1 tbsp lemon juice

No measurements have been given because it really varies with whatever you would prefer to add more/less of!

Mix together all the ingredients in the salad and the dressing – and dig in!

Happy facts about mung beans:

* They are a great source of protein with approximately 3.16g of protein per cup.

* They are also a good source of vitamin C, folic acid and folate.

* Additionally, 1 cup of mung beans gives you about 5% of your recommended daily iron intake.

Hope you get the same heart eyes when you try this! 😉

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